KR20120139003A - An antibacterial and antioxidant composition using sedum extract - Google Patents

Abstract

PURPOSE: An antibacterial and antioxidative composition containing Sedum kamtschaticum Fischer. extract is provided to ensure antibacterial and antioxidative functions and to remove nitrite. CONSTITUTION: An antibacterial and antioxidative composition cotains Sedum kamtschaticum Fischer. extract as an active ingredient. The extract has an antibacterial function against Staphylococcus aureus, Pseudomonas aeruginosa, E.coli, Candida albicans, and Aspergillus niger. The extract is prepared by mixing Aspergillus niger with a solvent, incubating the mixture at room temperature for 1-2 days to obtain extract, or adding ethyl acetate to the extract and collecting an ethyl acetate layer. The composition is a food additive, a cosmetic composition, a health functional food, feed additive, and pharmaceutical composition. [Reference numerals] (AA) Result of measuring the number of bacteria with respect to time; (BB) log Value; (CC) Embodiment 7; (DD) Embodiment 8; (EE) Embodiment 9; (FF) Comparative embodiment 1; (GG) Comparative embodiment 2; (HH) Initial bacteria number; (II) 1 day; (JJ) 3 days; (KK) 7 days; (LL) 14 days; (MM) 21 days; (NN) 28 days

Description

Antimicrobial and Antioxidant Compositions Based on Kirin Herb Extracts {AN ANTIBACTERIAL AND ANTIOXIDANT COMPOSITION USING SEDUM EXTRACT}

The present invention relates to an antimicrobial and antioxidant composition comprising the giraffe herb extract as an active ingredient, and more specifically, after the giraffe herb is sufficiently dried, pulverized to increase the contact surface with the solvent, the solvent is mixed with the giraffe herb. By standing at room temperature for 1 to 2 days to prepare a giraffe herb extract.

In the present invention, due to the antimicrobial function, antioxidant activity, and Nitrite scavenging ability of the antimicrobial and antioxidant composition using the giraffe herb extract as an active ingredient, it can fully function as an antimicrobial agent and an antioxidant, and its application as an antimicrobial preservative in the food field as a natural functional material. It is possible to apply it as a new material in the field of application as a cosmetic with natural antimicrobial properties and in the fields of medicines, health foods and feed additives.

Sedum kamtschaticum flow is a plant belonging to Araliaceae The dicotyledonous plant rosewood stone sorters are Sedum kamtschaticum (Sedum kamtschaticum Fischer.), Sedum aizoon ), broadleaf giraffe ( Sedum japonicum / Sedum ellacombianum Praeger.), island giraffe ( Sedum takesimense Nakai.), creepy giraffe ( Sedum zokuriense Nakai.), Agirincho ( Sedum middendroffianum Max.), Great Giraffe ( Sedum aizoon var. heterodontum), Taebaek Giraffes ( Sedum latiovalifolium Y. Lee).

Sedum kamtschaticum (Sedum Kamtschaticum Fisch) is a perennial herb that is 5 to 30 cm tall, inhabited by rocks in the mountains in Korea (Gyeonggi, Hamnam), Japan, Sakhalin, Kuril, Kamchatka, Amur, China, etc. It is cylindrical in shape. Leaves are alternate, inverted egg-shaped or long oval, serrated, with few petioles, fleshy. In June-July, yellow flowers bloom in bloom at the top. Petals are 5 small, and have sharp tips. Calyxes are 5 rows of green, lanceolate. There are 10 surgeries and 5 pistils. Chem outpost in Ferrol, Puerto jjetin old, pre jjetin, arbutin, tannin, gallic acid has been identified, the Oriental Sedum kamtschaticum, go Sedum kamtschaticum (Sedum arizoon L. and Sedum zokuriense Nakai) is used as a non-chaebol for the use of blood, hemostasis, diarrhea, sedation, and seedlings. Young sprouts are boiled and removed after bitterness.

The giraffe herb is mainly cultivated and vegetation (Horticultural Science and Technology Journal No. 28, No. 3 pp. 394-402, Flower Research No. 16, No. 3 pp. 205-210), Medicinal research (Korean Journal of Pharmacognosy No. 39, no. 141 2008), Insecticidal Effect (Korean Society of Applied Entomology, Vol. 45, No. 3 pp. 339-346 2006, Korean Society of Applied Entomology, Vol. 45, No. 3, pp. 347-355 2006), Apoptosis inhibitory activity (Patent No. 10-0571582) , Anti-inflammatory pharmaceutical composition (Patent No. 10-0470158) is known, but the antioxidant and antibacterial function is not known.

Contaminating microorganisms in the cosmetic industry include Pseucomonas spp., Serratia spp., Escherichia spp., Enterobacter spp. And Klebsiella. spp.), Proteus spp., Staphylococcus spp., Streptococcus spp., Bacillus spp., Clostridium spp., Candida albicans (Candida albicans ) (cosmetics and microorganisms, 2005, p72-79).

In order to prevent corruption by the microorganisms and increase product stability, preservatives are essential in foods, cosmetics, health functional foods, and medicines. Due to the nature of the product, the shelf life is relatively long and even more so for cosmetic products with many microbial nutrients. However, even parabens preservatives commonly used in cosmetics and medicines as existing preservatives are known as skin allergies (Andrea Counti et al., Contact Dermatitis, 1997, 37; 35-36) and their potential as environmental hormones (Edwin et al., Toxicology and Applied). Pharmacology, 1998, 153; 12-19) and resistant bacteria. In addition, food preservatives are distrusted in the use of accepted standards, and new problems such as acute and chronic toxicity and mutagenesis due to continuous body accumulation are emerging (Xinhua, Food Science and Industry, 1990, 23 (4) 68). -72).

Due to these problems, research on natural preservatives with excellent safety and economical efficiency of products is ongoing, and as a result, extracts of animal and vegetable origins such as spices, essential oils, and herbal medicines (Kim et al., Kor. J. Food Sci. Technol. 35 (2): 159-165 (2003); Dong et al., J. Kor. Soc. Food.Sci.Nutr. 33 (4): 609-613 (2004); Sebastien, F. et al., Molecular Immunology, 40: 395-405 (2003); Losso, JN et al., Naidu. AS (ed.), P. 17-102 (2000); Sagoo, S. et al., Food Microbiol. 19: 175-182 (2002)) and bacteriocins Natural antimicrobial agents of microbial origin have been reported (Hansen, JN, Academic Press, Inc., San Diego, USA.P. 93-120 (1993); Kito, M. et al., FEMS Micobiol Lett. 207: 147-151 (2002); Cho et al., Food Science and Industry (Vol. 38, No. 2) pp. 36-45).

Alkaloids (alkaloids), flavonoids (phytoalexin), antimicrobial peptides and the like are known as natural antimicrobial substances, and antimicrobial agents such as organic acids and fatty acids are also known. Most of them are thought to be the main mechanism of acid pH effect and chelate effect (E1-shenawa, MA et al., J. Food Protec. 1989, 52 (11): 771-778) (Bizri, JN, etc.). , J. Food Science, 1994, 59 (1), 130-135). However, most of the reported natural antimicrobial substances have not been commercialized due to color odor, pH decrease, narrow antibacterial spectrum, and formulation problems. Only some of the extracts and complex golden extracts are commercialized.

There are three major mechanisms of action of antioxidants on free radicals. It can be classified into preventive aspects, removal of free radicals, and functions involved in tissue recovery and angiogenesis. Of these, the mechanism of action of plant-derived antioxidants is primarily responsible for the function of antioxidants to remove free radicals. In other words, by reacting free radicals such as reactive and harmful free radicals first, they become stable free radicals to prevent chain reactions in which other important compounds are free radicals. In vivo, the reaction of prophylactic antioxidants, such as SOD, to some extent inhibits the reaction with free radicals, but a small amount of free radicals are still produced in vivo and free radicals (air pollution, tobacco smoke) Etc.) may enter the body. Antioxidants are widely distributed in the copper and plant systems. Antioxidants such as phenolic compounds, flavonoids, tocopherols, vitamin C, and selenium in fruits and vegetables delay or prevent the oxidation of fats, and cancer, cardiovascular diseases, etc. By preventing and delaying, it plays an important role in preventing aging. Tocopherols and vitamin C, which are natural antioxidants present in the plant kingdom, are widely used in food, medicine, and cosmetics. The rancidity of fats and oils or foods containing oils and fats is mainly caused by the combination with oxygen in the air. To prevent this, many synthetic or natural antioxidants have been developed. Synthetic antioxidants include Butylated Hydroxy Toluene (BHT), Butylated Hydroxy Anisole (BHA), and Propyl Gallate. Synthetic antioxidants are used in commercial foods because of their excellent antioxidant power and low price, but their usage is legally regulated due to concerns about safety such as human side effects. Natural antioxidants, such as tocopherol, are safe for the human body, but have low disadvantages in preventing oxidative chain reactions and are expensive. Therefore, there is a continuous need for development of antioxidants with excellent safety and economical efficiency.

Conventional techniques relating to giraffe or giraffe-cho extracts include giraffe-cho extract extracted with water as an extraction solvent, whitening cosmetic composition containing pine extract (Registration No. 10-0483338), and giraffe-cho extract extracted with an organic solvent as an extraction solvent. Isolated compounds and anti-inflammatory pharmaceutical compositions containing them as an active ingredient (Patent No. 10-0470158), compounds having apoptosis inhibitory activity isolated from Seogirincho and its separation method (Patent No. 10-0571582) Although there have been techniques related to giraffe herb or island giraffe herb extracts, etc., there is no prior art for the giraffe herb extract having antioxidant and antibacterial functions.

The present invention has been invented to solve the above problems, the object of which is to dry the giraffe herb sufficiently and then pulverized to increase the contact surface with the solvent, by mixing the solvent in the pulverized giraffe herb 1 to 2 at room temperature The present invention provides an antimicrobial and antioxidant composition as a natural functional substance having excellent safety and economical efficiency by preparing an antimicrobial and antioxidant composition comprising the giraffe herb extract prepared by standing for one day.

In order to achieve the above object, the antimicrobial and antioxidant composition using the giraffe herb extract according to the present invention as an active ingredient is Staphylococcus aureus ( Staphylococcus). aureus ), Pseudomonas aeruginosa ), Escherichia coli), Candida albicans (Candida albicans ), Aspergillus niger ( Apergillus niger ) is characterized by having an antimicrobial activity.

In addition, the giraffe herb extract is prepared by mixing the solvent in the pulverized giraffe vinegar to stand at room temperature for 1 to 2 days, or by mixing the solvent in the pulverized giraffe vinegar extract to stand at room temperature for 1 to 2 days After further adding ethyl acetate to the ethyl acetate layer is characterized in that the production.

In addition, the giraffe herb extract is characterized in that it is prepared by solvent extraction or fractionation using one or two or more of water, C1 ~ C4 alcohol, acetone, nucleic acid, ethyl acetate, carbon dioxide.

In addition, the antimicrobial and antioxidant composition is characterized in that it is utilized as food additives, cosmetic compositions, health functional foods, feed additives, therapeutic pharmaceutical compositions and the like.

The antimicrobial and antioxidant composition comprising the giraffe herb extract according to the present invention as an active ingredient can fully function as a new antimicrobial and antioxidant due to its antibacterial function, antioxidant activity, and nitrite scavenging ability, and is a natural functional material with excellent safety and economical efficiency. As an antimicrobial preservative in the food field, it is possible to apply it as a new material in the fields of application as a cosmetic with natural antimicrobial properties and in the fields of medicines, health foods and feed additives.

1 is a view showing the number of bacteria measured over time.
2 is a view showing the results of the fungal fungus over time.

The present invention relates to an antimicrobial and antioxidant composition comprising the giraffe herb extract as an active ingredient, and after drying the giraffe herb sufficiently to pulverize to increase the contact surface with the solvent, the solvent is mixed with the pulverized giraffe herb at room temperature. It is characterized by producing a giraffe herb extract by standing for ~ 2 days.

In another method, the giraffe herb is sufficiently dried and then pulverized to increase the contact surface with the solvent. The giraffe herb is mixed with a solvent and left to stand at room temperature for 1 to 2 days, and then filtered to remove residual impurities. After separation, the mixture is concentrated under reduced pressure to prepare a solvent extract, the solvent extract is dried and redissolved in water, ethyl acetate is added to the redissolved solvent extract, and the ethyl acetate layer is collected to prepare a giraffe herb extract. .

The giraffe herb is a plant belonging to the dicotyledonous rosewood family, and the kinds thereof include giraffe, fine giraffe, broad-leaf giraffe, island giraffe, creeper giraffe, agigi-lin, big giraffe, baekbaek giraffe and the like.

Then, the giraffe herb is sufficiently dried and then pulverized to increase the contact surface with the solvent, and when the solvent is extracted by mixing the pulverized giraffe vinegar, the solvent is water, C1-C4 alcohol, acetone, nucleic acid, ethyl One or a mixture of two or more of acetate and carbon dioxide may be used, and the active ingredient of the giraffe herb may be extracted at room temperature or warmed under conditions that are not destroyed or minimized, and the extraction method is not particularly limited. Ultrasonic extraction, reflux cooling extraction, hot water extraction, supercritical extraction can be performed.

In addition, when the solvent is mixed with the pulverized giraffe herb and extracted, the pulverized giraffe is mixed with a solvent in a ratio of 1: 10 to 100 by weight to 1 hour to 7 days, preferably 1 to 2 days. It is left to stand to obtain an extract.

In addition, the giraffe herb extract has an antibacterial effect, in particular, Staphylococcus aureus ( Staphylococcus aureus ), Pseudomonas aeruginosa , Escherichia coli), Candida albicans (Candida albicans ), Aspergillus niger ) is characterized by having an antimicrobial activity.

Since the giraffe herb extract of the present invention is excellent in antioxidant activity and selective growth inhibitory effect on microorganisms, the composition containing the same foods and cosmetics, health functional foods, which can cure, prevent or alleviate the infection caused by oxidation and bacteria, It can be developed as an active ingredient in medicine and animal feed.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1: giraffe extract

The giraffe herb used for extraction is native to Korea's hills and uses outposts containing leaves and stems.

900 ml of methanol (MeOH) was added to 100 g of giraffe, and the extract was left to stand at room temperature for 1 or 2 days. The filtrate was filtered using a filter paper (Whatman filter paper No. 2), and concentrated under reduced pressure with a rotary vacuum concentrator to obtain 5.6 g of Kirincho MeOH extract.

Example 2 Preparation of Kirincho Ethyl Acetate Fraction

The sample obtained in Example 1 was redissolved in 100 ml H ₂ O and 100 ml ethylacetate was added thereto to obtain ethlyacetate, an aqueous fraction, and the ethylacetate fraction was filtered through a filter paper and decompressed and concentrated with a rotary vacuum concentrator. 0.467 g of dried fractions were obtained, which were used as the following experimental samples.

Example 3: Preparation of Seogirinchocho Extract

900 ml of methanol (MeOH) was added to 100 g of sumirincho, and left to stand at room temperature for 1 or 2 days to obtain an extract. The filtrate was filtered through a filter paper (Whatman filter paper No. 2), and concentrated under reduced pressure with a rotary vacuum concentrator to obtain 1.9 g of Seogirincho MeOH extract.

Example 4 Preparation of Seogirincho Ethyl Acetate Fraction

The sample obtained in Example 3 was redissolved in 100 ml H ₂ O, and 100 ml ethylacetate was added thereto to obtain ethlyacetate, an aqueous fraction, and the ethylacetate fraction was filtered through a filter paper and decompressed and concentrated with a rotary vacuum concentrator. 0.3 g of dried fractions were obtained, which were used as the following experimental samples.

Example 5: Preparation of Giraffe Extract

900 ml of methanol (MeOH) was added to 100 g of fine giraffe, and the extract was left to stand at room temperature for 1 or 2 days. The filtrate was filtered using a filter paper (Whatman filter paper No. 2), and concentrated under reduced pressure with a rotary vacuum concentrator to obtain 2.21 g of fine Kirincho MeOH extract.

Example 6 Preparation of Fine Kirincho Ethyl Acetate Fraction

The sample obtained in Example 5 was redissolved in 100 ml H ₂ O and 100 ml ethylacetate was added thereto to obtain ethlyacetate, an aqueous fraction, and the ethylacetate fraction was filtered through a filter paper and decompressed and concentrated with a rotary vacuum concentrator. 0.105 g of dried fractions were obtained, which were used as the following experimental sample.

Experiment 1: Antimicrobial Evaluation

The antimicrobial activity against three bacteria and two fungi was evaluated for the samples obtained in Examples 1 to 6. The microbial strain used in the experiment was Staphylococcus aureus ), Pseudomonas aeruginosa ) and Escherichia coli), Candida albicans (Candida albicans ) and Aspergillus niger niger ).

Staphylococcus aureus ), Pseudomonas aeruginosa ) and Escherichia coli ) was pre-incubated at Tryptic soy agar (TSA, pancreatic digest of casein 15g, papaic digest of soybean 5g, sodium chloride 5g, agar 15g) at 37 ° C for 24 hours and diluted to 10 ^5-6 CFU / ml. Prepared with inoculum bacterial solution.

Candida albicans (Candida albicans ), Aspergillus niger prepared 10 ^5-6 CFU / ml inoculum at 30 ° C. for 48 hours in Potato dextrose agar (PDA, potatoe starch 4g, dextrose 20g, agar 15g) It was.

Bacteria were Tryptic soy broth (TSB, pancreatic digest of casein 17g, papaic digest of soybean 13g, dextrose 2.5g, sodium chloride 5g, dipotassium phosphate 2.5g), and fungi were Potato dextrose broth (PDB, potatoe starch 4g, dextrose 20g). Was used as the liquid medium.

100 μl of the liquid medium prepared and sterilized as described above into each well of the 96 well plate (excluding the first and second wells), and the samples obtained in Examples 1 to 6 were used in the first and second wells of the 96 well plate. Into each 100μL, serial dilution was performed by a two-fold dilution method from the second well. Then, after inoculating the bacteria in the sample diluent in each well, bacteria were incubated for 24 hours in a 37 ℃ incubator, 48 hours in a 30 ℃ incubator. After cultivation, visual observation was performed to determine the minimum inhibitory concentration (MIC) of the antimicrobial substance. The results are shown in Table 1 below (unit:%).

Test bacteria Minimum growth inhibitory concentration (MIC,%) Pseudomonas
Air Ruginosa
( Pseudomonas
aerugionsa ) Escherichia coli
( Escherichia coli ) Staphylococcus
Aureus
( Staphylococcus aureus )
Candida
Albicans
( Candida albicans ) Aspergillus
Niger
( Asptergillus niger ) Example 1 0.4 1.6 0.1 0.4 0.8 Example 2 0.2 0.4 0.05 0.3 0.4 Example 3 0.3 0.8 0.05 0.2 0.4 Example 4 0.075 0.2 0.025 0.2 0.2 Example 5 0.4 0.8 0.1 0.4 0.8 Example 6 0.2 1.6 0.05 0.3 0.4 Control
(Methyl paraben)
0.2
0.2
0.1
0.1
0.1

As shown in Table 1, Pseudomonas Pseudomonas Pseudomonas aerugionsa ) showed a minimum growth inhibition concentration of 0.075 ~ 0.4%, and a minimum growth inhibition concentration of Escherichia coli was 0.2 ~ 1.6%, and Staphylococcus aureus ), Minimum growth inhibition concentration was 0.025 ~ 0.1%. The minimum growth concentrations for fungi Candida albicans and Aspergillus niger were 0.1-0.8 %.

In particular, Example 4 showed the same or superior antimicrobial activity to methyl paraben against bacteria and fungi.

Examples 7 to 9 and Comparative Examples 1 to 2: Preparation of Cosmetic Composition

Nutritional cream was prepared by the nutritional cream manufacturing method according to the following prescription.

Polysorbate 60 10 wt% (w / w)

0.5 wt% sorbitan sesquioleate (w / w)

PEG Cured Castor Oil 2.0% by weight (w / w)

20% by weight of liquid paraffin (w / w)

10% by weight of squalane (w / w)

10% by weight of caprylic / capric triglycerides (w / w)

Glycerin 25 wt% (w / w)

Butylene glycol 3.0 wt% (w / w)

Propylene glycol 3.0 wt% (w / w)

0.2 wt% (w / w) triethanolamine

Pigment amount

Spices

Preservative or active ingredient expressed in weight% (w / w) in [Table 2]

Adjusted to 100% by weight (w / w) by adding purified water

Example 4
(Seomirincho ethyl acetate fraction) Methylparaben Example 7 0.01 - Example 8 0.1 - Example 9 One - Comparative Example 1 - - Comparative Example 2 - 0.16

Experiment 2: Challenge test, antiseptic test

In order to determine the antiseptic power in the cosmetic formulation containing the sample of Example 4, a nutrition cream was prepared to perform an antiseptic activity test. Preservative effectiveness testing is important for product safety and consumer acceptance as it seeks to find the minimum concentration of preservatives needed to safely preserve the product without causing skin irritation to the consumer. USP and CTFA method are widely used to measure the antiseptic power of cosmetics. This test method used the microbial guidelines of the Cosmetic, Toiletry, and Fragrance Association (CTFA).

The microbial strain used in the challenge test was Staphylococcus aureus ), Pseudomonas aeruginosa ) and Escherichia coli), Candida albicans (Candida albicans ) and Aspergillus niger , and CTFA Microbiology Guideline assay was used.

Inoculation such that the bacteria in the same manner as in antimicrobial activity evaluation preincubated with bacteria 1X10 ⁶ cfu / g, and the fungus was inoculated so that the 1X10 ⁵ cfu / g, followed by the addition of extract at different concentrations, time to 1 to 28 Progress was observed. As a result of antiseptic effect, bacteria should have reduced 99.9% of bacteria within 7 days of inoculation, no proliferation during the test period, and yeasts and molds should have reduced microorganisms of at least 90% within 7 days of inoculation. The microbial count should be reduced.

Table 3 and Figures 1 and 2 show the change in the number of bacteria over time in the products prepared in Examples 7 to 9 and Comparative Examples 1 and 2.

Fungus
sample Bacterial count change (cfu / ml) Initial number of bacteria 1 day 3 days 7 days 14 days 21st 28 days


Germ Example 7 2.04X10 ⁶ 6.00X10 ⁶ 1.70X10 ⁷ 2.00X10 ⁷ 3.80X10 ⁷ 3.80X10 ⁷ 3.80X10 ⁷ Example 8 2.04X10 ⁶ 5.00 X 10 ³ <30 <10 <10 <10 <10 Example 9 2.04X10 ⁶ <10 <10 0 0 0 0 Comparative Example 1 2.04X10 ⁶ 1.40X10 ⁶ 3.40X10 ⁷ 4.00X10 ⁷ 5.90X10 ⁷ 7.70X10 ⁷ 8.00 X 10 ⁷ Comparative Example 2 2.04X10 ⁶ 10 0 0 0 0 0


Fungus Example 7 2.00X10 ⁵ 3.80X10 ⁵ 5.50X10 ⁵ 1.10 X 10 ⁶ 1.30X10 ⁶ 1.40X10 ⁶ 1.40X10 ⁶ Example 8 2.00X10 ⁵ 8.00 X 10 ⁴ 5.70X10 ³ 600 <20 <20 <20 Example 9 2.00X10 ⁵ 3.00X10 ⁴ 1.10 X 10 ³ <20 <20 <20 <20 Comparative Example 1 2.00X10 ⁵ 5.80X10 ⁵ 2.90X10 ⁶ 1.12 X 10 ⁷ 1.40X10 ⁷ 2.30X10 ⁷ 3.10 X 10 ⁷ Comparative Example 2 2.00X10 ⁵ 5.00 X 10 ⁴ 300 <20 <20 <20 <20

As shown in Table 3 and FIGS. 1 and 2,

It can be seen that the cosmetic containing 0.1% or more of Example 4 exhibits an excellent antiseptic power at about the same level as the cosmetic using a conventional chemical preservative. This resulted in a 99.9% reduction in bacteria, a 90% reduction in fungi, and antibacterial activity for one month. Therefore, Example 4 is a level that can replace the existing chemical preservatives.

Experiment 3: Antioxidant Activity

Antioxidant activity of giraffe herb methanol extract and fractions thereof was evaluated by DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging activity and ABTS [2,2-azobis (3-ethylbenzothiazoline-6-sulfonate)] cation scavenging activity . First, in the case of DPPH anion scavenging activity, 380 μL of 2 × 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was mixed in 20 μL of diluted samples at various concentrations, and reacted at 37 ° C. for 30 minutes, and then at 516 nm. Absorbance was measured using a microplate reader (Asys Hitech, Expert96, Asys Co., Austria). Vitamin C (Sigma Co., USA) was used as a control. DPPH free radical scavenging activity was expressed as the percentage of sample addition and non-additional groups. IC ₅₀ was calculated as the concentration showing 50% scavenging activity and the final result was expressed as the average of three measurements. For the determination of ABTS cation scavenging activity, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed and light was blocked for 16 hours at room temperature to form ABTS cations. The solution was then 414 nm. Was diluted with ethanol so that the absorbance value was 1.5. 190 ml of the prepared dilution solution and 10 ml of the sample were mixed, and then reacted at room temperature for 6 minutes, and then absorbance was measured at 734 nm, and ABTS scavenging ability was determined by the following equation.

ASA (%) = (C-S) / Cx100,

C: absorbance upon addition of solvent control DMSO,

S: absorbance at the time of sample addition.

Vitamin C (Sigma Co., USA) was used as a control, and IC ₅₀ was calculated as the concentration showing 50% scavenging activity and the final result was expressed as the average of three measurements.

DPPH scavenging activity (IC ₅₀ , μg / ml) ABTS scavenging activity (IC ₅₀ , μg / ml) Example 3 111.35 39.20 Example 4 21.48 6.96 Vit. C 11.30 10.63

As shown in Table 4, the DPPH scavenging ability (IC ₅₀ ) of Example 3 was 111.35 μg / ml, and the ABTS scavenging ability (IC ₅₀ ) was 39.20 μg / ml. DPPH scavenging ability (IC ₅₀ ) and ABTS scavenging ability (IC ₅₀ ) of Example 4 were 21.48 μg / ml and 6.96 μg / ml, respectively. It can be seen that Example 4 has better DPPH and ABTS scavenging ability than Example 3, and Example 4 has similar DPPH and ABTS scavenging ability to vitamin C as a control.

Experiment 4: Nitrite Scavenging Capacity

In the case of Nitrite scavenging ability, a sample solution was added to nitrite solution (1 mM), 0.1 N HCl was added thereto, adjusted to pH 1.2, and then reacted at 37 ° C for 1 hour, followed by Griess reagent (Sigma Co., USA). Added and mixed. After remaining at room temperature for 15 minutes, the absorbance was measured at 520 nm to determine the amount of residual nitrite.

NSA (%) was calculated by the following formula.

NSA (%) = [1- (A-C) / B] x100,

A: absorbance after adding the sample to 1 mM nitrite solution and reacting for 1 hour,

B: absorbance of 1 mM nitrite solution, C: absorbance of sample.

Vitamin C (Sigma Co., USA) was used as a control and DMSO was used as a solvent control. Each activity evaluation was expressed as the average value of the experiment repeated three or more times, and the concentration of the sample showing 50% of the scavenging ability in the scavenging activity test was expressed as IC ₅₀ .

Nitrite scavenging activity (IC ₅₀ , μg / ml) Example 3 31.95 Example 4 10.49 Vit. C 7.70

Table 5 shows Nitrite scavenging ability of Example 3 and Example 4. The Nitirte scavenging ability (IC ₅₀ ) of Example 3 is 31.95 μg / ml, and the Nitirte scavenging ability (IC ₅₀ ) of Example 4 is 10.49 μg / ml. It can be seen that Example 4 has a better Nitite scavenging ability than Example 3, and Example 4 has a Nitrite scavenging ability similar to vitamin C as a control.

Claims (9)

Antibacterial and antioxidant composition comprising giraffe herb extract as an active ingredient.
The method of claim 1,
The giraffe herb extract is Staphylococcus aureus , Pseudomonas Pseudomonas aeruginosa ), Escherichia coli), Candida albicans (Candida albicans ), Aspergillus niger ) antimicrobial and antioxidant composition, characterized in that it has an antimicrobial activity.
The method of claim 1,
The giraffe herb extract is prepared by mixing the solvent in the ground giraffe herb and left to stand at room temperature for 1 to 2 days, or by mixing the solvent with the ground giraffe herb extract and leaving the mixture to stand at room temperature for 1 to 2 days to ethyl. After adding more acetate, the ethyl acetate layer is collected and produced.
The method of claim 1,
The giraffe herb extract is an antimicrobial and antioxidant composition, characterized in that prepared by solvent extraction or fractionation using a mixture of water, C1 ~ C4 alcohol, acetone, nucleic acid, ethyl acetate, carbon dioxide.
The method according to any one of claims 1 to 4,
The composition is an antimicrobial and antioxidant composition, characterized in that the food additive form.
The method according to any one of claims 1 to 4,
The composition is an antimicrobial and antioxidant composition, characterized in that in the form of a cosmetic composition.
The method according to any one of claims 1 to 4,
The composition is an antimicrobial and antioxidant composition, characterized in that the health functional food form.
The method according to any one of claims 1 to 4,
The composition is an antimicrobial and antioxidant composition, characterized in that the feed additive form.
The method according to any one of claims 1 to 4,
The composition is an antimicrobial and antioxidant composition, characterized in that the therapeutic pharmaceutical composition form.

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